To roast the butternut squash, preheat the oven to 400 degrees. Peel and cube 1 large or 2 medium butternut squash. Toss with 2 tablespoons olive oil and ½ teaspoon kosher salt. Roast the squash for about 18 minutes until tender when pierced with a fork.

In a stockpot, sauté onion in vegetable oil until soft then add garlic, cook stirring gently about 3 minutes.